Chocolate Chip Biscuits
These chocolate chip biscuits are so buttery and flaky. They're crisp on the outside with a tender, fluffy interior. Loaded with mini chocolate chips and sprinkled with sugar, they make a great sweet, Southern-style addition to your breakfast table!
Equipment
- 1 bench scraper
- 1 Rolling Pin
- 1 biscuit cutter
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Ingredients
- 255 grams all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 tablespoon granulated sugar
- ¼ teaspoon salt
- 113 grams unsalted butter cold and cubed, add extra 1 tablespoon to brush on top
- 100 grams mini chocolate chips
- 170 grams buttermilk cold
- 1 tablespoon turbinado sugar optional
Instructions
- Line a baking sheet with parchment paper and set aside.
- Pour flour, baking powder, baking soda, sugar, and salt into a stand mixer fitted with the paddle attachment. Stir on low until combined.255 grams all purpose flour, 2 teaspoon baking powder, ¼ teaspoon baking soda, 2 tablespoon granulated sugar, ¼ teaspoon salt
- Add the cubed cold butter to the mixer. Mix on low until the butter is coated in flour and the smallest chunks are pea-sized. Then mix in the chocolate chips.113 grams unsalted butter, 100 grams mini chocolate chips
- Pour in buttermilk and stir until just combined (4-5 spins). The mixture will look dry but will come together as you shape it.170 grams buttermilk
- Dump the mixture out onto a lightly floured surface. Using your hands, shape the dough into a rectangle about 1 inch thick.
- Using your bench scraper, cut the dough into 4 rectangle pieces. Stack the pieces on top of each other and squish them down.
- Lightly flour the dough and roll out into a rectangle, cut into 4 pieces, and squish them down. Repeat this process 1 more time (total of 3 times).
- Form the dough into a rectangle about 1 inch thick. Use a biscuit cutter or round cookie cutter to cut out 8 circle biscuits or the bench scraper to cut out 8 rectangle biscuits. Re-roll out the dough as needed.
- Place each cut out biscuit on your baking sheet. Chill in the refrigerator for 40 minutes. As they chill, preheat the oven to 450°F/230°C.
- Remove the biscuits from the freezer and lightly brush with melted butter and sprinkle with coarse turbinado sugar if desired.1 tablespoon turbinado sugar
- Bake at 450°F/230°C for 15-17 minutes until golden brown. Let cool slightly before serving.
Video
Notes
Don't overmix! When you overmix the dough, it makes biscuits tough and dense. It is normal for the batter to look dry and shaggy after mixing in the buttermilk.
Don't twist the biscuit cutter! This seals the edges and keeps the biscuits from rising properly.
Storage: Store completely cool biscuits in an airtight container at room temperature for 3-4 days. To reheat, wrap in foil and bake 350°F/180°C for 10 minutes. You can also microwave for 15 seconds.
Freezing: You can freeze biscuit dough after it's cut out. Wrap in plastic wrap and freeze in an airtight container for up to 1 month. Bake straight from frozen, adding a minute or 2 onto the bake time.
Freeze completely cool biscuits in an airtight container for up to 1 month.
Nutrition
Serving: 1biscuitCalories: 311.3kcalCarbohydrates: 38.7gProtein: 4.7gFat: 15.4gSaturated Fat: 9.5gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.2gTrans Fat: 0.5gCholesterol: 34.6mgSodium: 245.9mgPotassium: 66.9mgFiber: 1.2gSugar: 13.4gVitamin A: 416IUVitamin C: 0.1mgCalcium: 106.1mgIron: 1.8mg
Tried this recipe?Let us know how it was!